Cold dishes, commonly known as chilled meat or cold dishes in the catering industry. It is a dish with unique style and strong technical skills. It gets cold after eating for a few hours. It's called cold dish.
Method for prepare various cold dishes
1, mixed onion
Ingredients: a catty of onion, three sauces of green and red peppers, San Qian mature vinegar, San Qian refined salt, and five-coin sesame oil. Tripartite method: peeled and washed onions, sliced with a straight knife, and then cut into thick silk or small pieces; Pepper is shredded with a straight knife and put into a plate, then mixed with refined salt, soy sauce and aged vinegar, and finally dripped with sesame oil and stirred evenly.
Features: fresh and crisp, hot and sour.
Step 2 mix cabbage
Ingredients: cabbage, half a catty, soy sauce, five cents, sesame oil, five cents, sugar, one dollar, salt and two cents.
Method: Peel the cabbage, wash it, and cut it into pieces one inch long and half an inch wide with a straight knife. Blanch in boiling water for two or three minutes and pick it up. Don't overdo it. Drain and put in a bowl. Add soy sauce, sesame oil, sugar and salt and stir. In addition, you can also add dried shrimps, dried fragrant peppers and shredded green and red peppers, and add vinegar to make sweet and sour cabbage.
Features: sweet, salty and crisp, with wine and dishes.
Step 3 mix mung bean sprouts
Ingredients: mung bean sprouts, two catties of cucumber, two ounces of salt, five dollars of shredded onion, two dollars of ginger, two dollars of vinegar, five dollars of sesame oil and one dollar.
Methods: remove impurities from mung bean sprouts, wash them, blanch them in a boiling water pot (be careful not to blanch them too much), and remove them to control water; Wash the cucumber, cut it into pieces with a straight knife, then cut it into filaments, sprinkle with salt, add shredded onion and ginger, mix well, and finally pour vinegar and sesame oil. For example, add soaked dried bean sprouts and vermicelli to make mung bean sprouts mixed with three shreds.
Features: fresh, delicious and nutritious.
4. Cucumber mixed with shrimp slices
Ingredients: two pairs of shrimps, one cucumber, one green garlic seedling, two green leaves, three soy sauces, five yuan, one dollar for sesame oil, one dollar for old vinegar, two dollars for pickled fungus.
Method: Peel prawns, cook them in boiling water pot, take them out and let them cool; Wash cucumber and cut it into semi-circular pieces with a straight knife; Pick and clean the green garlic sprouts and leaves, cut them into sections with a straight knife, and put them all on the case for later use. At this time, push the shrimp into pieces. Then put it on a plate to taste. The order of setting the plate is: first lay the green leaves at the bottom, then set the shrimp slices in a pattern (optional), put cucumber slices and green garlic seedlings on the top, sprinkle with water-borne fungus, and pour with soy sauce, sesame oil and mature vinegar.
Features: bright and beautiful, fragrant and delicious.
5, sesame sauce mixed with beans
Ingredients: fresh beans, five ounces of sesame paste, two ounces of refined salt, five dollars of monosodium glutamate, ten grains of pepper oil and five dollars of Jiang Mo San Qian.
Methods: The beans were cramped, broken, washed, boiled in boiling water pot, then soaked in cold water, fished out and put in a stirring plate. Stir sesame paste with cold boiled water, heat pepper oil, add refined salt, monosodium glutamate and Jiang Mo, pour on beans, and mix well to serve.
Features: green color and delicious taste.
6. shredded pork with vermicelli
Ingredients: Pork (fine), three or two mung bean vermicelli, two pieces of cooking oil, five-coin soy sauce, San Qian sesame oil, five-coin vinegar, two-coin mustard, five-cent salt water, one-coin sesame sauce, five-coin monosodium glutamate and ten tablets.
Method: Wash the pork first, slice it and cut it into filaments; Soak the vermicelli until soft, cut it into shreds with a straight knife, cook it in a boiling water pot, take it out and put it in cold water, drain it, put it in a plate and stir it with chopsticks. Then put the wok on a high fire, pour in the oil and heat it, then stir-fry the shredded pork in the wok, add a dollar of soy sauce and add vermicelli until the meat color changes. Pour vinegar, sesame oil, mustard, salt water and monosodium glutamate into the juice, preferably sesame paste.
Features: Delicious and refreshing, accompanied by fine wine and delicacies.
7. Mix leeks
Ingredients: fresh leek, 2 kg salt, 5 yuan pepper, 10 capsules.
Method: Select and clean leek, cut it into inches with a straight knife, mix well with salt and pepper, put it in a pot, cover it and marinate it for two or three days before eating.
Features: economical and practical, most suitable for accompanying meals.
8. Mixed fragrant soybeans
Ingredients: soybean 2 kg salt 1 two soy sauce 1 two rice wine 5 yuan spiced powder 5 yuan chopped green onion 2 yuan.
Method: Choose and clean the moth-eaten broken soybeans, pour them into the pot, soak the bean noodles with water, pour in the spiced powder (or add one yuan of Lingyunxiang), cook for about 15 minutes on high fire, and then move to low fire for stewing. At this time, salt, soy sauce, yellow wine and other seasonings are added. Cover the pot tightly and stew until the bean skin swells. When the soup becomes thick juice, take it out of the pot, cool it and put it on the plate. When eating, you can sprinkle some chopped green onion and drop some sesame oil, which is more fragrant.
Features: crispy and delicious, with wine and dishes.
9. Spicy vermicelli
Ingredients: vermicelli six, two, sugar, five, soy sauce, one, two, Chili oil, five dollars, vinegar, San Qian pepper powder, one dollar, monosodium glutamate, one part method: first soften vermicelli with boiling water, cut it into two-inch long pieces and put it on a plate. Add soy sauce, vinegar, sugar, monosodium glutamate and cold water into a bowl to make a marinade, pour it on the vermicelli, sprinkle with pepper powder, and pour in Chili oil and mix well.
Features: This dish is Sichuan style, spicy and delicious, and it is the best accompaniment to wine.
10, stir the vermicelli
Ingredients: fine flour, five ounces of water, three pounds of cucumber, two ounces of sesame paste, five dollars of mustard, five dollars of San Qian Chili oil, two dollars of sesame oil and eight ounces of blended oil.
Method: Mix flour noodles with clear water to make a thick juice, cook them on fire to make a paste, spread them on a wooden board after boiling, air-cool, roll them up, cut them into wide strips, sprinkle with shredded cucumber, add sesame sauce, mustard and Chili oil, pour the soup and drop sesame oil.
Features: cool and delicious, good in midsummer.
1 1, mixed celery
Ingredients: fresh celery, two Jin of refined salt, five yuan of sesame oil, five minutes of special vinegar, San Qian soy sauce and San Qian.
Method: Pick celery leaves, cut off hair roots and wash them. Cut into five long sections, blanch in boiling water pot, sprinkle with salt and mix well. When eating, pour soy sauce, special vinegar, sesame oil or pepper oil to make it taste longer. Don't put vinegar too early, or the food will turn yellow.
Features: green, fresh and nutritious.
12, celery in tomato juice
Ingredients: tender celery, tomato juice, salt, cooking oil, white vinegar and money.
Method:
1. Select fresh celery, remove leaves and roots, wash it, cut the stem straight with a knife, put it in a boiling water pot, take it out when the water returns, drain the water, cut it into one-inch long sections, and add refined salt and monosodium glutamate to the plate.
2. Put the pot on the fire, add cooking oil to heat it, add tomato juice, sugar, vinegar and water, boil it and pour it on celery.
Features: This dish is orange-red, fresh and delicious.
13, spiced peanuts
Ingredients: peanuts, a catty of salt, one or two peppers, one yuan of aniseed, one yuan of cardamom and half a yuan of ginger.
Method: Wash the peanuts, soak them in warm water for about two hours, add about two or three kilograms of water to the pot, light them, add salt, pepper, aniseed, cardamom and ginger, put them into the pot and cook them, then pour the soup into the pot and take it out when eating.
Features: Five flavors are rich, suitable for drinking and eating.
14, spinach puree
Ingredients: a catty of spinach, Jiang Mo, two pieces of dried bean curd, two pieces of refined salt, eight pieces of shrimp, three pieces of San Qian, sugar, three pieces of cooked salted lean meat, two pieces of sesame oil and San Qian.
Method:
1. Remove the old leaves from the spinach, peel off the root tips, wash it, put it in a boiling pot until the water boils again (turn the vegetables over in the middle), stop for a while, take it out and drain it, then smooth it and squeeze it into pieces, then squeeze it into the pot, add refined salt and white sugar and mix well.
2. Wash the dried shrimps to remove dust and impurities, put them in a small bowl, add boiled water (it is best to steam them in a cage for 20 minutes), soak them until they are soft and cut into pieces. Dried bean curd and cooked salted lean meat are also cut into pieces. Pour the above powder, Jiang Mo, soaked shrimp and rice into spinach, sesame oil and stir well.
Features: This dish is delicious because it is mixed with a variety of raw materials.
15, assorted platters
Ingredients: vermicelli, three-cooked pork, one-cooked chicken, one-cooked ham, one-cooked boiled water, five-money eggs, two spinach hearts, three soy sauce, eight-money mushrooms, San Qian vinegar, San Qian sesame oil, one-money mustard sauce, two-money monosodium glutamate and ten tablets.
Method: First, chop the vermicelli into five-inch long sections, put it in boiling water until the center is not hard, take it out and soak it in cold water, drain the water and put it around the plate; Spinach heart is cut into inches with a straight knife; Open the blade of the mushroom slice and blanch it with boiling water for later use; Heat the frying spoon on the fire, open the egg and pour in the thick egg skin, uncover the egg skin and cut it into two inches long and one minute wide silk; Pork, chicken and ham are cut into one-minute thick and one-inch long silk with a straight knife. Put all kinds of raw materials in the middle of the vermicelli plate in neat colors, and sprinkle dried seaweed on the vermicelli. Finally, mix soy sauce, vinegar, sesame oil, mustard sauce and monosodium glutamate into juice in a bowl and pour it in when eating.
Features: bright color and unique flavor.
16, three-silk celery
Ingredients: tender celery, a catty of salt, five parts of water-soaked mushrooms, one or two parts of sugar, five parts of clean bamboo shoots, one or two parts of monosodium glutamate, one part of spiced dried sesame oil, and two parts of San Qian and Jiang Mo.
Method:
65438+
2. Cut the mushrooms, bamboo shoots and dried citron into filaments, blanch them in a water pot, take them out and drain them, sprinkle them on celery, add Jiang Mo, sugar and salt, mix well and sprinkle with sesame oil.
Features: This dish is harmonious in color, crisp and delicious.
17, green pepper mixed with dried silk
Ingredients: five ounces of fragrant green pepper, three pieces of sesame oil, one piece of sugar, one piece of refined salt and ten pieces of monosodium glutamate.
Methods: firstly, clean the green pepper and cut it into filaments with a straight knife; Dry incense is also cut into filaments with a straight knife, blanched in a boiling water pot, taken out and drained, poured into a stirring basin, and mixed with sesame oil, sugar, refined salt and monosodium glutamate to serve.
Features: delicious color, the best wine.
18, Xuan cauliflower
Ingredients: cauliflower, 2 kg of refined salt, 5 yuan of pepper oil, 5 yuan of chopped green onion, ginger 1 yuan, 2 yuan.
Method: Remove the roots of cauliflower, wash it, break the petals, cut it into eight pieces with a straight knife, blanch it in boiling water, then take it out and dry it, sprinkle with refined salt, finally add onion and ginger, and heat the pepper oil to serve.
Features: delicious taste, fresh shape, suitable for wine and rice.
19, celery
Ingredients: fresh celery, five taels per catty, two taels of Jiang Mo, five taels of refined salt, ten grains of monosodium glutamate, five taels of pepper oil and two taels of aged vinegar.
Method: Remove the leaves and roots from fresh celery, wash it, cut it into eight long sections with a straight knife (the thick roots can be divided into two), cook it in a boiling water pot, take it out, rinse it with cold water, and then control it to dry. Then, mix the refined salt, monosodium glutamate and mature vinegar, put it in Jiang Mo, and pour in the heated pepper oil to taste.
Features: Rich in nutrition and rich in fragrance.
20, spicy three silk
Ingredients: a catty of lettuce, cucumber, five ounces of salt, five dollars of red pepper, two ounces of onion, one dollar of ginger, three slices of vinegar, two dollars and five dollars of pepper oil.
Method: Peel and wash lettuce, and cut it into shreds with a straight knife; Wash cucumber and shred; Pepper is also shredded. Sprinkle with salt and vinegar, mix well, add minced onion and ginger, and drizzle with pepper oil.
Features: bright colors and complete tastes.
2 1, Sanwei Cucumber
Ingredients: cucumber, two Jin, five peppers, four refined salts, five coins, white sugar, San Qian vinegar, five coins, onion, one coin, ginger, two coins, soy sauce, two coins, pepper oil, five coins.
Method: Wash the cucumber and remove the pulp, and cut it into three-minute wide and eight-minute long sections with a straight knife; Pepper is also shredded with a straight knife; Blanch cucumber in boiling water, remove and dry, sprinkle with salt and mix well. Heat the pepper oil in the pot and add onion, ginger, pepper, soy sauce, vinegar, sugar, etc. Stir well on the cucumber.
Features: Delicious in color and convenient to make.
22. Rapeseed
Ingredients: fresh rape, 2 kg of refined salt, 5 yuan of pepper oil, 5 yuan of ginger, 3 onions, 1 money.
Method: Wash the leaves and roots of rape, cut them into eight spatula with a straight knife, blanch them in boiling water, take them out and dry them, mix with salt, sprinkle with shredded onion and Jiang Mo, and heat them with pepper oil.
Features: bright green and crisp, suitable for noodle rice.
23. Oil stimulates cucumber
Ingredients: a catty of tender cucumber, half a catty of cooking oil (one or two calories consumed), ten peppers, two peppers, half a onion, two ginger, two yuan of white sugar, two yuan of San Qian vinegar and five yuan of refined salt.
Method: Wash the cucumber, cut off both ends on the watch case, and cut the pulp in half. Cut it diagonally every minute. The depth of the knife is half that of the cucumber. Don't cut it thoroughly, then cut it into inches. Wash the pepper and cut it into fine filaments with a straight knife. Then put the wok on the fire, pour the oil until it is 80% cooked, fry the cucumber green, take it out, and put it on a plate with one hundred faces up. Leave a little oil in the pot, fry the peppers until they are burnt, and then take them out. Then add onion, ginger, shredded pepper and various seasonings to make juice and pour it on cucumber.
Features: green, fresh, crisp and unique flavor.
24, mung bean sprouts
Ingredients: mung bean sprouts, two Jin of salt, five yuan of pepper oil, five yuan of shredded onion, one yuan of ginger, three pieces of coriander and two vinegar San Qian.
Method: Clean the mung bean sprouts, soak them in boiling water, take them out to dry, sprinkle with salt, vinegar and cabbage leaves, and mix well to serve. Finally, add onion, ginger and coriander, and add pepper oil.
Features: crispy and delicious, simple to make.
25. Stir-fried spicy cabbage
Ingredients: Chinese cabbage, 2 kg dried pepper, 4 ginger, San Qian sugar, 2 yuan soy sauce, 5 yuan sesame oil, 5 yuan refined salt and 8 yuan.
Method: Peel off the outer layer of Chinese cabbage, wash it, cut it into three thick strips with a straight knife, add salt and mix well, take it out after pickling, rinse it with cold boiled water, dry it, and put it into a basin. Pour sugar, vinegar and soy sauce on the cabbage, shred two peppers and ginger, sprinkle them on the cabbage, fry the other two dried peppers with sesame oil and pour them into a pot, then cover the pot and stew for ten minutes.
Features: spicy, crispy and refreshing, with both wine and rice fragrance.
26. Pickled peppers and cucumbers
Ingredients: 2 kg of fresh cucumber, 2 kg of red pepper, 4 grains of refined salt, 5 RMB of pepper oil, 5 RMB of soy sauce, 5 RMB of onion 1 RMB, 3 RMB of sugar, 2 RMB of aged vinegar and San Qian.
Method: Wash cucumber, cut it into two pieces with a knife to remove pulp, cut it into eight long pieces with a straight knife, sprinkle with salt, and marinate for ten minutes to control drying. Then mix the soy sauce, vinegar, sugar and salt together. Add shredded pepper, onion, shredded ginger, heat with pepper oil, then pour it on the shredded pepper and buckle it for a while.
Features: sweet, spicy, sour, fragrant and nutritious.
27, Xuan kelp silk
Ingredients: 1 catty of seaweed, 5 liang of refined salt, 5 liang of pepper oil, 5 liang of green vegetables, 3 slices of vinegar, 1 liang of San Qian onion and 1 liang of ginger. Method: Wash kelp, cut it into filaments, blanch it with boiling water, take it out and dry it, sprinkle with refined salt and shredded vegetables, mix well, put it on a plate, and finally add minced onion and ginger, pour in vinegar and pepper oil and heat it to serve.
Features: Silk is long and fragrant with unique flavor.
28. Sanwei Cabbage
Ingredients: Chinese cabbage, 2 kg of red pepper, 4 white sugar, 5 yuan of refined salt, 5 yuan of vinegar, 5 yuan of pepper oil, 5 yuan of shredded onion, 1 ginger, 3 pieces of soy sauce, 2 yuan of monosodium glutamate, 10 piece.
Method: pick out the rotten leaves on the yellow side of Chinese cabbage, remove the roots, wash them, cut them into pieces three wide and eight long with a straight knife, blanch them in boiling water, take them out and dry them, and cut the peppers into filaments for later use; Sprinkle with salt, mix the cabbage well, heat the pepper oil from the pot, and add seasonings such as spicy shredded, shredded onion, shredded ginger, white sweet and sour, soy sauce and monosodium glutamate.
Features: red and white, spicy and multi-flavored.
29, leek mixed with dried silk
Ingredients: leek, four-spice tofu, two refined salts, eight-sugar, five-monosodium glutamate, one-sesame oil and San Qian.
Method: Wash leek, blanch it slightly in boiling water, quickly turn it over, blanch it for about three seconds, put it in a bamboo basket, vigorously drain the water, then cut it into one-inch long pieces, put it on a plate, and mix in refined salt and monosodium glutamate while it is hot. In addition, shred the dried coriander, sprinkle it on the chives, and pour in the sesame oil and mix well.
Features: The leek is quickly scalded by boiling water, and its texture is slightly crisp and fragrant; Sweet, dry, elastic and refreshing.
30. kelp mixed with vermicelli
Ingredients: laver, kelp, three green leaves, vermicelli, two handfuls of vinegar, San Qian soy sauce, five coins, monosodium glutamate, ten grains of refined salt, San Qian chopped green onion, two coins, ginger oil, one coin, garlic and three petals.
Method: wash kelp and sand, cut into filaments with a straight knife, soak them in boiling water and take them out; Push the gouache strips into five-inch sections, wash the green leaves and cut them into filaments with a straight knife. Mix the three vegetables in a mixing basin, then add soy sauce, vinegar, refined salt, monosodium glutamate, Jiang Mo, chopped green onion, garlic paste and sesame oil in turn, stir well, and plate.
Features: the silk is long and fragrant, and the color is gratifying.
3 1, cucumber mixed with shrimp slices
Ingredients: two pairs of shrimps, one cucumber, one green garlic seedling, two green leaves, three soy sauces, five yuan, one dollar for sesame oil, one dollar for old vinegar, two dollars for pickled fungus.
Method: Peel prawns, cook them in boiling water pot, take them out and let them cool; Wash cucumber and cut it into semi-circular pieces with a straight knife; Pick and clean the green garlic sprouts and leaves, cut them into sections with a straight knife, and put them all on the case for later use. At this time, push the shrimp into pieces. Then put it on a plate to taste. The order of setting the plate is: first lay the green leaves at the bottom, then set the shrimp slices in a pattern (optional), put cucumber slices and green garlic seedlings on the top, sprinkle with water-borne fungus, and pour with soy sauce, sesame oil and mature vinegar.
Features: bright and beautiful, fragrant and delicious.
32. Peanut mixed with dried radish
Ingredients: Dried carrots, fried peanuts, onions, soy sauce, cooked oil, sugar, refined salt, San Qian vinegar, monosodium glutamate, ten chili noodles, and one dollar.
Methods: Wash the dried carrots, control the moisture, and cut them into three cubes with a straight knife. Remove the clothes from the peanuts and cut them into particles the same size as dried radish; Onions are also cut into the same size. At this time, put carrots, peanuts and onions into the pot, add salt and mix well. Finally, mix all the seasonings together and serve.
Features: Five flavors are harmonious, crispy and spicy.
33. Tofu with Toona sinensis buds
Ingredients: Tofu, Tofu, Toona sinensis bud, sesame oil, sesame oil, salt and monosodium glutamate.
Method: Wash Toona sinensis buds, add a little salt, put them into a mixing basin, pour boiling water, cover them tightly, take them out after five minutes, and cut them into powder with a straight knife; Cut the tofu into three pieces with a straight knife, pour it into a basin together with the Toona sinensis buds, add refined salt, monosodium glutamate and sesame oil, mix well and serve on a plate.
Features: bright color and fragrant smell.
34, green pepper mixed with dried silk
Ingredients: five ounces of fragrant green pepper, three pieces of sesame oil, one piece of sugar, one piece of refined salt and ten pieces of monosodium glutamate.
Methods: firstly, clean the green pepper and cut it into filaments with a straight knife; Dry incense is also cut into filaments with a straight knife, blanched in a boiling water pot, taken out and drained, poured into a stirring basin, and mixed with sesame oil, sugar, refined salt and monosodium glutamate to serve.
Features: delicious color, the best wine.
35, sesame sauce mixed with tofu
Ingredients: one catty of tofu, one or two sesame sauces, one or two soy sauces, two pieces of refined salt, two pieces of Jiang Mo, one piece of garlic, two cloves of chopped green onion, one dollar.
Method: Cut the tofu into cubes with a straight knife, water it once or twice with boiling water, remove the water, mix sesame sauce with cold boiling water, and mix it with soy sauce, refined salt, Jiang Mo, garlic paste and chopped green onion.
Features: fragrant and delicious, simple to make.
36. mustard mixed with spinach
Ingredients: tender spinach, 2 Jin mustard, 5 pieces of refined salt, 5 pieces of sesame oil and 50 cents.
Methods: Spinach was washed after yellow leaves and old roots were removed. Cut into five long pieces, blanch in boiling water pot, remove and cool. Put mustard in a bowl, splash it with boiling water, put it on the pot for a few minutes to taste, dilute it with sesame oil, then pour salt on spinach and serve.
Features: soft and delicious, mustard is delicious.
37. sweet and sour cucumber
Ingredients: seven tender cucumbers, two tender cucumbers, five tender cucumbers, six tender cucumbers, five tender cucumbers, five tender cucumbers, six tender cucumbers, five tender cucumbers, five tender cucumbers, five tender cucumbers, five tender cucumbers, five tender cucumbers, five tender cucumbers, five tender cucumbers, five tender cucumbers, five tender cucumbers, five tender cucumbers, five tender cucumbers, five tender cucumbers, five tender cucumbers, five tender cucumbers, five tender cucumbers, five tender cucumbers, five tender cucumbers, five tender cucumbers, five tender cucumbers, five tender cucumbers, five tender cucumbers, five tender cucumbers,
Method: Wash the tender cucumber, cut off the pedicle and tail, split it in two, scrape off the pulp, pat it loose with the back of a knife, cut it into inches with a straight knife and put it on a plate. Then sprinkle Jiang Mo and sesame oil first, then adjust the sugar into sweet and sour juice with vinegar, pour it on the cucumber, and stir it evenly when eating.
Features: sweet and sour crisp, unique flavor.
38. Garlic mixed with broad beans
Ingredients: a catty of tender broad beans, one or two garlic, one or two salt, five dollars of monosodium glutamate, ten grains of soy sauce, San Qian vinegar, San Qian cooked oil and two or two peppers.
Method: Wash the tender broad beans, put them in a boiling water pot and cook them, remove them and control the moisture, add salt and mix well. Then mix garlic paste, monosodium glutamate, soy sauce, vinegar and cooked pepper into juice, pour it into broad beans and stir well to serve.
Features: fragrant, tender and spicy, suitable for wine and rice.
39. Peach
Ingredients: fresh peaches, two pounds of sugar, three ounces of honey, one and a half.
Method: Brush fresh peaches, wash them, cut them in half, take the core, put them in a big bowl, steam them in a cage and peel them. Cut each petal in half and let it cool. Put the wok on a big fire, add sugar, honey and water to make a thick juice, take it out of the wok, cool it and pour it on the peaches.
Features: cool, sweet and delicious, with unique flavor.
40. Snowdrop dishes
Ingredients: tender lotus root, half root of sugar, three liang.
Method: Peel the lotus root, wash it, cut it into two pieces with a straight knife, mix the sugar into the plate and buckle the bowl for ten minutes.
Features: sweet, crisp and refreshing, most suitable for wine.
4 1, dry mixed beef
Ingredients: beef, five ounces of soy sauce, four ounces of onion, five dollars of fried peanuts, ten cooked peppers, one or two refined salts, five dollars of white sugar, San Qian pepper noodles, five cents of monosodium glutamate and ten pills.
Method: First, clean the beef, cut it into large pieces, put it in a boiling pot, add soy sauce and cook it for about three or two times, take it out and let it cool, then push it into thin slices with a straight knife; Peel the onion, wash it and cut it into eight sections; Peanuts are also ok. Then put the beef slices into a bowl, mix well with salt to taste, then add the cooked pepper, soy sauce, sugar, monosodium glutamate and pepper noodles, and finally pour in the onion and peanut powder, and mix well to serve.
Features: spicy and delicious, suitable for wine and rice.
42, peach kernel mixed with chicken pieces
Ingredients: cooked chicken legs, meat, walnuts, soy sauce, Chili oil, sugar, salt, vinegar, sesame oil, pepper noodles and monosodium glutamate.
Method: boneless chicken, cut into long slices, put walnuts in boiling water, and tear off the skin for later use. Put chicken nuggets, peach kernels, soy sauce, Chili oil, sugar, vinegar, pepper noodles and monosodium glutamate into a plate, and pour in sesame oil and mix well.
Features: red, bright, fragrant and spicy.
43 spinach puree
Ingredients: a catty of spinach, Jiang Mo, two pieces of dried bean curd, two pieces of refined salt, eight pieces of shrimp, three pieces of San Qian, sugar, three pieces of cooked salted lean meat, two pieces of sesame oil and San Qian.
Methods: 1. Remove the old leaves from the spinach, peel off the root tips, wash it, put it in a boiling water pot until the water boils again (turn the vegetables over in the middle), stop for a while, take it out and drain it, then smooth it, chop it up, squeeze it into the pot again, add refined salt and sugar and mix well. 2. Wash the dried shrimps to remove dust and impurities, put them in a small bowl, add boiled water (it is best to steam them in a cage for 20 minutes), soak them until they are soft and cut into pieces. Dried bean curd and cooked salted lean meat are also cut into pieces. Pour the above powder, Jiang Mo, soaked shrimp and rice into spinach, sesame oil and stir well.
Features: This dish is delicious because it is mixed with a variety of raw materials.
44, balsamic vinegar ears
Appropriate amount of auricularia auricula, soaked in cold water, chopped leek. Soak two kinds of auricularia auricula in boiling water for two minutes, take out, add chopped green onion, salt, sesame oil and vinegar and mix well.
45, sweet and sour tricolor silk
One potato, one carrot and one green pepper are all shredded. Boil the water, pour it into the water, and take it out after one minute. Add a little soy sauce, then add sugar, vinegar and chicken essence and mix well.
46.ham salad
Dice the ham and potatoes, and cook the diced potatoes in boiling water. Mix the two ingredients with salad dressing (salty one).
47.pickled cucumber
Cut two cucumbers into strips, marinate them with salt for half an hour, and squeeze out the water in the cucumbers. Put some water in the pot, add sugar, salt, soy sauce, pepper and aniseed to boil, pour in a large bottle of cucumber, marinate for one day, and the cucumber can be eaten.
Mashed garlic eggplant.
Peel the eggplant, cut it into strips and steam it for ten minutes after the founding of the People's Republic of China. Add garlic paste, vinegar and salt.
49. Salted shrimp
Blanch the shrimp in boiling water, add salt and ginger slices, remove the color and let it cool.
50. Cold shredded chicken
Shred the bought raw chicken breast and green bamboo shoots, scald the shredded chicken with boiling water, and take it out immediately. Green bamboo shoots are also cooked. Add a little Chili oil and minced garlic, soy sauce and salt.
5 1, the practice of pickled chicken feet with pepper
1. Select a big chicken claw, wash it, chop it from the middle (the whole chicken claw can be used), put it in a boiling water pot, cook it for 10- 15 minutes, then take it out and let it cool.
2, garlic chopped, chopped mountain pepper, spare.
3. Put boiling water in a wide-mouth container, pour chopped garlic and mountain pepper, and cool.
4, take the old altar pickle water (similar to the boiling water), pour it into a boiling water container, and fully mix it with cold boiled water.
5. Add pepper and a small amount of pepper, whole mountain and sea pepper, mountain and sea pepper water, monosodium glutamate and chicken essence to pickle water.
6. Pour the cooked chicken feet into the cooled kimchi water and soak for 30 minutes. (Generally, it can be stored for a longer time and tastes better. )
7. Loading.
52. Cucumber preserved eggs
Ingredients: Japanese cucumber, purple ginger 10g, preserved egg 1g, tomato and red pepper.
Seasoning: Shanxi mature vinegar 1 tsp, appropriate amount of Chili oil, salt 1.5 tsp.
Production method:
1. Wash Japanese cucumber, pat it flat, cut it into sections, put it in a bowl, add salt 1.5 teaspoon, marinate it until it is out of the pan, take it out, and rinse it with cold boiled water for later use.
2, ginger peeled, washed, small tomatoes, washed, red peppers pedicled, washed, cut into sections for later use.
3. steam the preserved eggs in the pot for 2~3 minutes and take them out for later use.
4. Pour 1 bowl of water into a pot to boil, add 1 teaspoon of Shanxi mature vinegar and red pepper, turn off the fire, let it cool, pour it into a large bowl, add purple ginger, preserved eggs and tomatoes, stir well, put it in the refrigerator for a while, and take it out or eat it at that time.
53, phoenix tail with sesame sauce
Ingredients: 250g of tender lettuce tip and 25g of sesame sauce.
Seasoning: soy sauce15ml, sugar10g, salt 6g, sesame oil10ml, boiled water.
The magic weapon of wonderful kitchen: vinegar
Exercise:
1. Wash lettuce and dry it. Put them together on the chopping board, cut them into sections about 2 inches long and code them.
2. Add soy sauce, salt and sugar to sesame sauce, and then dilute it with water. If you want a stronger flavor, you can add some sesame oil. A few drops of vinegar will make sesame sauce taste more refreshing.
3. After the sesame sauce is adjusted, it can be poured on lettuce or dipped in it.
Support:
● The proportion of sesame sauce in lettuce is110.
● The quality of sesame sauce is directly related to the taste of this dish. Therefore, in addition to choosing good quality sesame paste, the blending of sesame paste is also very important. Boil the water with cold water, add it bit by bit, as many times as possible, and add as little as possible each time, so as to ensure the sesame sauce is thick.
54, pickled chicken feet
Ingredients: chicken feet 10.
Seasoning: 50 grams of pepper, 30 grams of sweet pepper, 25 grams of salt, 5 grams of brown sugar, 5 grams of white wine, a little pepper, 5 dried peppers, one slice of ginger, three slices of garlic and a proper amount of boiled water.
The magic weapon of a wonderful kitchen: vitamin C tablets
1. Mix all seasonings and crushed vitamin C tablets in advance to ensure that the soaking time is more than half a day.
2. Wash the chicken feet, cut off the toes, cut them in half to taste, put them in boiling water for about 20 minutes, let them cool, put them in 1 material, cover them and seal them for more than half a day.
Support:
● If Sichuan kimchi is made at home, you can directly soak the wild pepper with the water in the kimchi jar, but you should boil the kimchi water in advance, let it cool before using it, and add a little salt to supplement the salty taste.
● Salted chicken feet will contain more amines. The purpose of releasing vitamin C is not to increase nutrition and acidity, but to use vitamin C to effectively inhibit the formation of nitrosamines.
55. Melaleuca cucumber
Ingredients: cucumber150g.
Seasoning: enough salt, a little sugar, 30 ml of red oil, 20 ml of scallion oil, 20 ml of pepper oil, and 0/0 ml of vinegar/kloc.
The magic weapon of a wonderful kitchen: two chopsticks
Exercise:
1. Wash the cucumber, arrange chopsticks on both sides of the cucumber in parallel, and cut the knife from left to right at a 45-degree angle.
2. Turn the cucumber upside down and treat it in the same way, which will naturally form a vertical relationship with the knife cut in the first step.
3. Sprinkle the cut cucumber with salt evenly, leave it for a while, and then rinse it clean, so that the cucumber becomes soft and you can rotate the code plate.
4. Mix all the seasonings evenly and pour them on the cucumber.
Support:
● Cucumber should be cut evenly and straightly.
● Chopsticks are placed on both sides of the cucumber, which can make each knife encounter resistance, while cucumbers are constantly connected, and finally achieve the effect of thousands of layers.
56. Pickled edamame
Ingredients: 200g of tender stem of mustard, 50g of boiled soybean.
Seasoning: salt 10g, sugar 3g, pepper noodles 5g, soy sauce 10ml, vinegar 10ml, and edible oil 20ml.
Magic weapon of wonderful kitchen: rotating bottle
Exercise:
1. Wash the tender stem of mustard, dry it, and cut it into granules. Pour it into a hot dry pan and stir fry quickly. When it is about seven or eight minutes ripe, immediately turn off the fire, quickly put it into the bottle, and immediately tighten the lid.
2. Leave it for about half a day or overnight. When the vegetables in the bottle turn yellowish and smell fragrant, stir-fry the cooked soybeans evenly, add pepper and salt noodles to taste, and let them cool.
3. Heat the oil, pour it on the fried vegetables, then mix it with the sauce mixed with soy sauce, vinegar and sugar, put it in a straight cup, and then pour it into the pot for molding.
Support:
The first step is called "eighteen shovels", which is the key to this dish. In other words, the action must be fast, and the time for frying should be more than ten seconds. Bottle and cover the back quickly, or the smell of "chong" will not come out.
57. Bingxin Yam
Ingredients: 250g yam, 1 cherry tomato.
Seasoning: 20g rock sugar, 35ml honey, lemon 1 piece, a little salt and a little mint.
The magic weapon of wonderful kitchen: lemon
Exercise:
1. Chop lemon peel and mint, mix with salt and leave for a while to kill water, then squeeze lemon and mint water into honey with gauze, and mix well for later use.
2. Peel the yam, cut it into pieces, cook it in cold water, and set it on the plate.
3. Melt the crystal sugar pot, then pour the juice prepared in the first step and fry it into a sticky shape, pour it on the yam, and then decorate the cherry tomato.
Support:
The mucus of yam will make your hands itch. You can put some vinegar on your hands and dry them with fire afterwards.
● When cutting yam, wipe the knife surface with a gauze bag wrapped with lemon residue to prevent the cross section of yam from discoloring.